Saturday, June 14, 2008

VEGAN WHIPPED CREME, MARSHIE FLUFF-- THE POSSIBILITIES ARE ENDLESS!

Sound too good to be true? It's not! Julie Hasson and I are working with some unusual ingredients and experimenting, in our own kitchens miles from eachother, and in our own ways, sharing our experiences, failures, and successes. The results so far have been pretty amazing, witness the following successful experiments:

Can you see why we're excited? But there's alot of work to do, perfecting the recipes, figuring out the limitations, and the possibilities. Souffle? Angel Food Cake? Meringue? Pavlova? Mousse? Rocky Road Ice cream? Good thing there's no fat involved, or we would turn into blimps!

25 comments:

Anonymous
said...

While I think it's important to enjoy food, including desserts from time to time (except when a medical condition dictates otherwise)...I think you are misleading people about the "virtuousness" of fat-free sweets. Although they may have fewer calories, many would tell you that that baked goods without fat have higher carbohydrate/sugar content. Sugar without fat causes greater spikes in blood sugar. There is quite a lot written about problems caused by the whole "fat-free" movement. Just FYI for any readers predisposed to diabetes or blood sugar fluctuations.

Oh my goodness!! That looks great. Fat or not, I don't care, I just want those recipes. :) I don't think you are misleading anyone! Regardless of whether or not sweets and treats have fat in them, they are still sweets and treats. You have to eat them in moderation. Please do keep us updated. I love ricemellow creme, but it is expensive, and your version looks much prettier. Yum!!

Anonymous #1-- I am not trying to mislead anyone. As those who read this blog often, or my books, will know, I don't eat sweets very often. I do not normally eat fat-free food, either, but I try to balance foods so that the fat level is not too high. For instance, there is fat in the shortcake biscuit, but I'm not smothering it in saturated-fat- laden cream or artificial cream or coconut creme, so, to my way oif tghinking, this is a balanced dessert. Sometimes I don't care and just eat a smaller piece if it's a rich dessert!

In addition, with this recipe, there is so much air in the creme, that the sugar level is low, too!

If it's non-dairy, then I wonder... could it perhaps mix well with acidic flavorings like lemon, orange, or grapefruit? I tried to make a grapefruit mousse once years ago, but I had to use egg whites and the stuff curdled anyway. Yecch.

Might a variation be used as an egg replacer in recipes that require the foamy volume of beaten eggs? Savory as well as sweet?

I know you're still working... but these are the questions that popped into the top of my head.

I am waiting also. I am sure that it can be used to frost birthday cakes and make shells too (judging by the pictures). It's so great Bryanna and Julie! I love you both, you ,kitchen divas. The suspense is kiling me! I have many recipes to try from your blogs, Julie's, and your newsletters, too.

Bryanna, you and Julie are certainly building up a lot of excitement about this sensational recipe ... I'm very curious as well about what you've come up with. You're having us lying awake at night thinking "Hmmmm ... I wonder how they did it".

What a great experiment/development! I love traditional marshmallow fluff, and to have a vegan version, that is just great! I hope you put up the recipe soon, like before Thanksgiving, wink wink!-syLVIAPadron

Stephanie, I posted the Marshie Fluff recipe at a later date and have just (with your reminder!) added the link to this post! I have never posted the whipped topping recipe so far, but you have persuaded me to do so, so stay tuned later today!

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